WINTER MENU
Each entrée will serve 4 to 6 and will be packaged in oven ready cookware.
All recipes and baking instructions will be handed out at the end of each class. This way your family can discuss what we learned in class while enjoying the dinner we created! If you loose your recipe, don't worry, each week we post the meals cooking instructions on Facebook!
We will provide vegetarian options upon request at registration.
Families that don’t eat certain types of meat should register as vegetarian.
Our meals are nut free, but we’re unable to provide gluten free or dairy free classes or substitutions.
**Please note that students work together to make one large pot of class sauce that is divided among the students, so substitutions are not an option.
KEY: GF=gluten free meal, DF=dairy free meal, VG=meal is vegetarian (all meals can be made vegetarian)
All recipes and baking instructions will be handed out at the end of each class. This way your family can discuss what we learned in class while enjoying the dinner we created! If you loose your recipe, don't worry, each week we post the meals cooking instructions on Facebook!
We will provide vegetarian options upon request at registration.
Families that don’t eat certain types of meat should register as vegetarian.
Our meals are nut free, but we’re unable to provide gluten free or dairy free classes or substitutions.
**Please note that students work together to make one large pot of class sauce that is divided among the students, so substitutions are not an option.
KEY: GF=gluten free meal, DF=dairy free meal, VG=meal is vegetarian (all meals can be made vegetarian)
Below is our Menu. (*Dates reflect a M-F schedule)
* Please note that the first day of class students will be focusing on KNIFE SKILLS and will be bring home a large side salad instead of dinner. Here is a soup and bread recipe that would go well.
The First Day of Class:
Basic House Salad: Using romaine lettuce, carrots, celery, peppers, tomatoes, and cucumbers, students will practice knife skills and different types of cuts. We will also make a basic balsamic vinaigrette from scratch. (DF, GF, VG)
The First Day of Class:
Basic House Salad: Using romaine lettuce, carrots, celery, peppers, tomatoes, and cucumbers, students will practice knife skills and different types of cuts. We will also make a basic balsamic vinaigrette from scratch. (DF, GF, VG)
Mar 29th – Apr 2nd Spaghetti: Students will make a marinara sauce from scratch using fresh tomatoes, herbs, veggies, Italian sausage, and ground beef. Whether using spaghetti squash or pasta, this delicious comfort food has a full serving of vegetables!
Apr 5th - 9th South Indian Stew: A thick vegetarian stew made from pantry staples, such as rice, spices, and chickpeas. Students will add carrots and cauliflower to compliment the curry powder and Indian blend of spices. (VG, DF, GF)
Apr 12th - 16th Pozole: A delicious Mexican soup made from hominy, meat, and seasoned and garnished with chile peppers, onion, garlic, radishes, and limes.
Apr 19th - 23rd Rainbow Taco Salad: Students will dice veggies and build a loaded taco salad. Each student will make two different dressings.
Apr 26th - 30th Chili and Cornbread: As a class, we will start by making a basic mirepoix and add tomato sauce, beans, veggies, and beef. Kids control the heat by making their own chili spice mixture. (GF)
May 3rd - 7th Rainbow Fried Rice: Students will get to practice their egg cracking skills, and will add red peppers, carrots, peas, and red onion to brown rice. This comfort food has never looked so bright and beautiful! (VG, GF, DF)
May 10th - May 14th Bánh mì Sandwich: Students will make lemongrass tofu or chicken with a ginger aioli, fresh cucumber, cilantro, pickled carrots and daikon on a French roll. (DF)
May 17th - May 21st Squash Crust Quiche: Students will learn how to crack and whisk eggs. They will choose between several fresh herbs and veggies like leeks and asparagus. They can add bacon and cheese making it a filling dish that celebrates the coming spring! (GF)
May24th - 28th Black Bean Burgers: We will use black beans as a base for these delicious burgers, and add garlic, bell peppers, onion, corn, and spices. These flavor packed burgers are a perfect meal for the start of grilling season!
May 31st - Jun 4th Pizza: Students will learn the science behind baking when make pizza dough from scratch! They can top their 16” pizza with 7 different veggies, sausage, pepperoni, and mozzarella.
June 7th - 11th Kids Choice! Each week students will share favorite meals and in May we will vote on what we will make the last two weeks of class!
Apr 5th - 9th South Indian Stew: A thick vegetarian stew made from pantry staples, such as rice, spices, and chickpeas. Students will add carrots and cauliflower to compliment the curry powder and Indian blend of spices. (VG, DF, GF)
Apr 12th - 16th Pozole: A delicious Mexican soup made from hominy, meat, and seasoned and garnished with chile peppers, onion, garlic, radishes, and limes.
Apr 19th - 23rd Rainbow Taco Salad: Students will dice veggies and build a loaded taco salad. Each student will make two different dressings.
Apr 26th - 30th Chili and Cornbread: As a class, we will start by making a basic mirepoix and add tomato sauce, beans, veggies, and beef. Kids control the heat by making their own chili spice mixture. (GF)
May 3rd - 7th Rainbow Fried Rice: Students will get to practice their egg cracking skills, and will add red peppers, carrots, peas, and red onion to brown rice. This comfort food has never looked so bright and beautiful! (VG, GF, DF)
May 10th - May 14th Bánh mì Sandwich: Students will make lemongrass tofu or chicken with a ginger aioli, fresh cucumber, cilantro, pickled carrots and daikon on a French roll. (DF)
May 17th - May 21st Squash Crust Quiche: Students will learn how to crack and whisk eggs. They will choose between several fresh herbs and veggies like leeks and asparagus. They can add bacon and cheese making it a filling dish that celebrates the coming spring! (GF)
May24th - 28th Black Bean Burgers: We will use black beans as a base for these delicious burgers, and add garlic, bell peppers, onion, corn, and spices. These flavor packed burgers are a perfect meal for the start of grilling season!
May 31st - Jun 4th Pizza: Students will learn the science behind baking when make pizza dough from scratch! They can top their 16” pizza with 7 different veggies, sausage, pepperoni, and mozzarella.
June 7th - 11th Kids Choice! Each week students will share favorite meals and in May we will vote on what we will make the last two weeks of class!